cosmopolis and cake
My contrapuntal friend has posted some delirious, delightful "notes from the cosmopolis"--a tale of a London day (scroll down), and the story of a summer fortnight in Istanbul--exactly a year ago this past week. It was his birthday yesterday, and I baked this cake:
Dark Chocolate-Coffee Cake with Whiskey-Cream Cheese Frosting
batter:
2 cups sugar
1 3/4 cups flour
3/4 cups cocoa powder
2 teaspoons baking powder
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs
1/2 cup vegetable/canola oil
1 cup sour cream/creme fraiche
1 cup very strong coffee
1 tablespoon dry Turkish coffee (optional, but nice-- if you add it, the coffee flavor will be more intense. Make sure that it's proper Turkish coffee, though--i.e., so finely ground that it's a powder.)
frosting and topping:
1 stick butter (US) or 2/3 package butter (UK)-- around 175 grams
1 package cream cheese (around 200 grams?)
2-3 cups icing sugar/powdered sugar
3-4 tablespoons whiskey
dash vanilla
about 20g dark chocolate (I use one mini-size bar of Green & Black's Maya Gold)
Cake batter:
Mix dry ingredients and wet ingredients in separate bowls; then blend together. Bake in two nine-inch round cake tins at 375F/180C for 30-40 minutes, until knife inserted in centre comes out clean. Remove and cool.
Frosting and topping: Set aside a tablespoon of butter. Mix the rest of the butter, cream cheese, and whiskey, adding icing sugar until it reaches the desired consistency (for a thick frosting, probably about 3 cups). Frost the double-layered cake (just a thin amount in between the layers--you can add more whiskey to this in-between layer frosting if you like).
Heat a small pan on the stovetop and melt the remaining tablespoon of butter, then add the 20g chocolate and melt it, stirring. Drizzle this chocolate sauce over the top of the frosted cake.
I was going to take a picture, but forgot until after it had already been presented and eaten. It came out a little lumpy-looking this time anyway (due to a slight mishap during removal of cake from cake tin) but the frosting hid the sins and it tasted lovely.
Dark Chocolate-Coffee Cake with Whiskey-Cream Cheese Frosting
batter:
2 cups sugar
1 3/4 cups flour
3/4 cups cocoa powder
2 teaspoons baking powder
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs
1/2 cup vegetable/canola oil
1 cup sour cream/creme fraiche
1 cup very strong coffee
1 tablespoon dry Turkish coffee (optional, but nice-- if you add it, the coffee flavor will be more intense. Make sure that it's proper Turkish coffee, though--i.e., so finely ground that it's a powder.)
frosting and topping:
1 stick butter (US) or 2/3 package butter (UK)-- around 175 grams
1 package cream cheese (around 200 grams?)
2-3 cups icing sugar/powdered sugar
3-4 tablespoons whiskey
dash vanilla
about 20g dark chocolate (I use one mini-size bar of Green & Black's Maya Gold)
Cake batter:
Mix dry ingredients and wet ingredients in separate bowls; then blend together. Bake in two nine-inch round cake tins at 375F/180C for 30-40 minutes, until knife inserted in centre comes out clean. Remove and cool.
Frosting and topping: Set aside a tablespoon of butter. Mix the rest of the butter, cream cheese, and whiskey, adding icing sugar until it reaches the desired consistency (for a thick frosting, probably about 3 cups). Frost the double-layered cake (just a thin amount in between the layers--you can add more whiskey to this in-between layer frosting if you like).
Heat a small pan on the stovetop and melt the remaining tablespoon of butter, then add the 20g chocolate and melt it, stirring. Drizzle this chocolate sauce over the top of the frosted cake.
I was going to take a picture, but forgot until after it had already been presented and eaten. It came out a little lumpy-looking this time anyway (due to a slight mishap during removal of cake from cake tin) but the frosting hid the sins and it tasted lovely.
posted by kitabet at 5:15 PM
1 Comments:
and what a cake it was! ;) S.
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